2991 Boudins Noirs à la Flamande

Black Puddings, Flemish Method

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the same mixture as for Black Puddings. Add to this 100 g ( oz) brown sugar and 60 g (2 oz) each of currants and sultanas, picked over, soaked in warm water to make them swell, then well drained and dried.

Fill the prepared gut with this preparation and poach as before.

To Serve

Make shallow incisions on both sides of the puddings and grill them gently. Serve accompanied with Apple Sauce.